Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.
Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
Mix buttermilk and eggs together in a small bowl.
Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.
Per Serving: 122 calories; protein 3.2g; carbohydrates 16.9g; fat 4.6g; cholesterol 26.2mg; sodium 246.3mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.